Jalapeno Popper Cornbread Muffins

Kick up your cornbread game! These spicy, cheesy Jalapeno Popper Cornbread Muffins are the perfect side for fried chicken, chili, or just by themselves with a drizzle of honey!

Let’s talk about corn, baby.

I’d say I’m having a moment with corn, but I’d be lying…since it’s a moment that never ends.

Corn on the cob was, is, and forever will be one of my favorite summer vegetables. There is nothing better than smearing melted butter all over your face as you gnaw your way around the cob, not worrying about napkins until you demolish the whole thing.

When you’re not eating it straight, it’s also incredibly versatile, and should be a part of all summer meals. Ever.

In the past, I have generally avoided cornbread. I can’t say the extra dry, crumbly slabs of ground corn were ever very appealing to me.

Give me biscuits with my fried chicken, or give me death.

However, this particular recipe, inspired by one I make almost every day at work, makes me want to take the entire muffin tin into a locked room where I don’t have to share the spoils.

Jalapeño poppers + cornbread + muffins?

Yessssssssss, folks. It’s not new or innovative or particularly clever, but it’s a damn good alternative to your usual Southern style cornbread.

If you’re anything like my hubby and I, and like a little bite of heat in your food, these muffins are SO for you.

Between the diced bits inside and the coins on top, there are two big peppers in this batch of twelve. Don’t be intimidated, though – they won’t burn your face off.

The secret to cooling these off and making them super moist is sour cream.

And then there’s that amazing molten cream cheese center.

Not optional. It’s the difference between baking regular jalapeño muffins and popper ones.

These should absolutely be eaten warm, bordering on too hot for your tongue.

Restrain yourself from diving in as soon as they come out of the oven. That smell is gonna get you.

And if I could make one last suggestion? Hit these with a generous drizzle of honey.

Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.

Fill each muffin tin ¾ full; add 1 Tablespoon of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno coin.

Bake 16-19 minutes, or until a toothpick inserted comes out clean.

Serve as a side with a savory dinner, or enjoy with a drizzle of honey.

by Erica

Nutrition Facts

Serving Size

Amount Per Serving

As Served

Calories311kcalCalories from fat 175

% Daily Value

Total Fat19g

29%

Saturated Fat11g

55%

Transfat0g

Cholesterol81mg

27%

Sodium276mg

12%

Carbohydrate29g

10%

Dietary Fiber2g

8%

Sugars8g

Protein7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2000

Total Fat

Less than

65g

Sat Fat

Less than

25g

Cholesterol

Less than

300mg

Sodium

Less than

2,400mg

Total Carbohydrate

300g

Dietary Fiber

25g

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Are you a corn lover? Stock up and get cooking – there’s a recipe in here for everyone!

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The photo drew me in and the description of the muffins made me know I would want to eat these on a regular basis. I love a little heat in my food. I can see myself eating these with soup, chili or just because!

I’m not the most experienced cook and these turned out AMAZING!! I’ve been sharing the recipe with everyone I know. They are creamy, full of texture, oh so yummy. I used regular corn instead of creamed corn and they turned out perfect…popped right out of the muffin tin. I also chose not to add honey because the muffins tasted sweet to me without it. This cornbread was the perfect side to the chili we served (http://damndelicious.net/2013/02/01/super-bowl-turkey-chili/). Next time, though, I think I’ll print out any recipes that I want to use from this website. It is very difficult to follow along with the recipe on phone or tablet because of all the popups. The popups are actually making it difficult to comment too 🙁 . Thank you for this gem! I’m going to be making it again for Christmas this year (without the jalapenos) for my picky relatives. I think it will be a winner!